Today’s real food journal comes from Peggy of Local Nourishment. Peggy has had quite the journey to real food and was kind enough to share with us her challenges and triumphs:

When we began our real food journey, we had multiple food allergies that made cooking very difficult. Included between the seven of us were 47 food items as diverse as soy, beef, mushrooms, corn, casein (the protein in milk) and nuts! I nearly went nuts trying to serve meals. As we weaned off processed food, we found our food allergies nearly disappeared. We are down to three serious offenders (almonds, soy and corn) and most of us have no remaining allergies to be concerned about at all. We eat a local seasonal diet, trying to keep our foodshed within 100 miles with a few exceptions and try hard to avoid processed foods on all but special occasions.

Day One

Breakfast: Soaked Whole Wheat Pancakes from Nourishing Traditions, served with pasture butter and real maple syrup, scrambled pastured eggs.

Lunch: A stir fry of local, grassfed beef, local broccoli, traditionally fermented soy sauce and homemade beef stock thickened with a touch of arrowroot powder and served over cooked, germinated rice.

Dinner: Edible Aria’s "A Nice Piece of Fish" with foraged dandelion salad, a loaf of soaked dessert bread made with cacao nibs and dried cherries.

Day Two

Breakfast: Fried eggs over easy, cooked in coconut oil. The kids had toast with theirs.

Lunch: Germinated rice and sprouted kidney beans, cooked in coconut milk with roasted red peppers and garlic.

Dinner: Goatburgers with a Greek vegetable salad, pita bread, homebrewed kombucha.

Day Three

Breakfast: Muffins made from coconut flour, spiked with chopped dried figs and a tiny grating of orange peel.

Lunch: Leftover roast beef, sliced very thin and wrapped around a romaine lettuce rib with creme fraiche spread down the center, homemade pickle slices.

Dinner: A whole roasted chicken, a salad of local, fresh arugula and spinach tossed with feta cheese, olive oil and balsamic vinegar and topped with lacto-fermented ginger carrots.

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Thank you, Peggy, for sharing your food journal. Anyone else getting hungry?

How do you do real food? If you are interested in sharing your Real Food Journal please contact me. I’d be glad to hear from you.